CN108323581A - Novel method for producing fermented bean curd - Google Patents
Novel method for producing fermented bean curd Download PDFInfo
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- CN108323581A CN108323581A CN201810485188.1A CN201810485188A CN108323581A CN 108323581 A CN108323581 A CN 108323581A CN 201810485188 A CN201810485188 A CN 201810485188A CN 108323581 A CN108323581 A CN 108323581A
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- bean curd
- fermented bean
- acidi lactici
- bacillus acidi
- fermentation
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 104
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 41
- 150000002367 halogens Chemical class 0.000 claims abstract description 41
- 241000894006 Bacteria Species 0.000 claims abstract description 32
- 238000011049 filling Methods 0.000 claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 241000235395 Mucor Species 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 50
- 235000014347 soups Nutrition 0.000 claims description 39
- 241000196324 Embryophyta Species 0.000 claims description 20
- 239000000686 essence Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 241000209094 Oryza Species 0.000 abstract description 24
- 239000002994 raw material Substances 0.000 abstract description 11
- 102000004190 Enzymes Human genes 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 238000006911 enzymatic reaction Methods 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000012258 culturing Methods 0.000 abstract description 2
- 240000006024 Lactobacillus plantarum Species 0.000 abstract 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract 2
- 230000001580 bacterial effect Effects 0.000 abstract 2
- 229940072205 lactobacillus plantarum Drugs 0.000 abstract 2
- 230000007547 defect Effects 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 238000007792 addition Methods 0.000 description 10
- 238000001816 cooling Methods 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 239000002054 inoculum Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000007836 KH2PO4 Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 244000039328 opportunistic pathogen Species 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a new method for producing fermented bean curd, which uses cultured mucor to prepare a bacterial liquid, and uniformly sprays the bacterial liquid on the surface of a bean curd blank; directly filling the obtained fermented bean curd blank into a jar, and adding rice koji into the jar filled with the fermented bean curd blank; adding the soup-filling halogen inoculated with the lactobacillus plantarum for post-fermentation to obtain the finished fermented bean curd with special flavor. The method cancels the pickling link of the fermented bean curd, reserves an enzyme system generated by culturing the bacteria on the bean curd blank, reduces the operation procedures of the fermented bean curd, shortens the fermentation period, simultaneously prepares rice koji with rice and adds the rice koji into the after-fermentation of the fermented bean curd for co-fermentation with mucor, changes the defect that the fermented bean curd is produced by single raw materials, improves the quality of the fermented bean curd, and strengthens the enzymatic reaction. The lactobacillus plantarum is inoculated into the soup-filling halogen of the fermented bean curd at the later stage to react with the ethanol to generate ester-flavor substances, so that the taste of the fermented bean curd is effectively improved.
Description
Technical field
The present invention relates to fermented bean curd preparation fields, and in particular to a kind of new method producing fermented bean curd.
Background technology
Fermented bean curd is one kind using soya bean as raw material, and soaking, defibrination, base, cultivation, marinated, dispensing, bottling fermentation are refined
Made of food, by the different limitation of Spawn incubation temperature, thus seldom use multi-strain fermentation, be generally used purebred hair
Mould progress cultivation fermentation, since using single strain fermentation, opposite enzyme activity is relatively low, and enzyme system is more single, and in fermented bean curd base
In marinated process, as the moisture in base is discharged, a large amount of enzyme is lost in therewith, makes that enzyme system is originally more single and enzyme activity is not high
Bean curd fermentation it is more slow, in turn resulted in that the sufu fermentation period is long, the single drawback of flavor.
So if the marinated process of fermented bean curd can be cancelled, the enzyme content of fermented bean curd base is effectively kept, while being made of rice
Meter Qu is participated in the fermentation of fermented bean curd, both as the compound material of production of preserved beancurd, to enrich mouthfeel, and is sent out as fermented bean curd multi-cultur es
The aspergillus oryzae carrier of ferment accelerates fermenting speed.It is added in the filling soup halogen of rear fermentation and plants matter Bacillus acidi lactici, greatly improve fermented bean curd
Quality.The fermented bean curd produced with this method, mouthfeel has the change of matter, for fermented bean curd manufacturing enterprise, has a kind of new
Product have a very important significance.
Invention content
In view of the above technical problems, the present invention provides a kind of new fermented bean curd production methods, cancel the marinated of fermented bean curd
Link remains the enzyme system of bean curd cultivation generation, reduces the operational sequence of fermented bean curd；The rear hair of fermented bean curd is added to using meter Qu
It is total to ferment with Mucor in ferment, the quality of fermented bean curd is improved, enhances enzymatic reaction, shorten fermentation period；In the filling of later stage fermented bean curd
Matter Bacillus acidi lactici generation ester odor type substance is planted in access in soup halogen, is effectively improved the mouthfeel of fermented bean curd.
The present invention uses technical solution below：
A kind of new method producing fermented bean curd, includes the following steps：
(1) bean curd makes：Take soybean that bean curd is made；
(2) cultivation early period：Bacterium solution is made with cultured mucor, the surface of bean curd is equably sprayed at, in temperature
It 15-20 DEG C, in the environment of humidity 90-98%, cultivates 48-72 hours, obtains fermented bean curd base；
(3) fermented bean curd base is directly loadable into altar, and marshalling, rice song is added in the altar of dress fermented bean curd base；
(4) the filling soup halogen for planting matter Bacillus acidi lactici will be inoculated with to be added in step (3), after carrying out in the environment of 28-35 DEG C
Fermentation, fermentation period are 40-50 days, obtain finished product fermented bean curd after fermentation.
Preferably, rice song addition described in step (3) is degree with 0.2g meters of bent amounts of 10g fermented bean curd bases.
Preferably, the meter Qu Wei is material made from strain with the bent essences of aspergillus oryzae As3951 using rice as raw material.
Preferably, the filling soup halogen is that salt is added and is melted using yellow rice wine as base-material, wherein fills salt in soup halogen
Content is 14-16g/100ml, and it is 10-12% to fill alcoholic strength in soup halogen.
Preferably, the plant matter Bacillus acidi lactici that matter Bacillus acidi lactici is planted in inoculation described in step (4) is to plant matter Bacillus acidi lactici bacterium solution,
The cell number for planting Bacillus acidi lactici in matter Bacillus acidi lactici bacterium solution is 105-106A/ml.
Preferably, the matter Bacillus acidi lactici bacterium solution of planting accounts for the 8- for being inoculated with the filling soup halogen gross mass for planting matter Bacillus acidi lactici
10%.
Preferably, the additive amount that soup halogen is filled in step (4) is to be higher by fermented bean curd base 1-3cm.
The invention has the advantages that：
1, it has been effectively kept the enzyme content of fermented bean curd base after the salted process of cancellation, has accelerated fermenting speed, shortens fermentation
Period；For manufacturing enterprise, technique is simplified, reduces equipment investment, has saved cost of human resources.
2, meter Qu is added in the fermentation of fermented bean curd, and the starch in rice resolves into Portugal under the action of the amylase of meter Qu Zhong
The taste compounds such as grape sugar, maltose, enhance the mouthfeel of fermented bean curd significantly, and the protease of meter Qu Zhong can participate in together with Mucor
In the fermentation of fermented bean curd, the protein in fermented bean curd base is decomposed, enzymatic reaction is enhanced.Accelerate the fermenting speed of fermented bean curd.By original
3 months or more fermentation periods foreshorten to 40-50 days, and change the drawbacks of fermented bean curd is produced by single raw material, improve
The quality of fermented bean curd.
3, it is a kind of bacterium that can generate lactic acid for raw material with sugar to plant matter Bacillus acidi lactici, it is assigning the same of food tart flavour
When, moreover it is possible to it interacts to form a variety of new ester perfume (or spice) substances with alcohol.Contain a certain amount of ethyl alcohol, breast in the filling soup halogen of fermented bean curd
Acid is the precursor substance for generating esters with ethyl alcohol, can assign fermented bean curd special fragrance, improve the mouthfeel of fermented bean curd.
Specific implementation mode
The present invention is specifically described with reference to specific embodiment：
Stock：
1, bean curd makes：Soybean is soaking, defibrination, heating, point slurry, after squeezing and draws a block and obtains bean curd.
2, the preparation of mucor bacterium solution：
(1) preparation of mucor test tube strains
With maltose 15-20g, peptone 1.5-2g, agar 1.5-2g, after adding water 100ml mixings to boil, it is packed into test tube (number
Amount is the 1/5 of test tube) tampon beyond the Great Wall, the pressure with steam high-voltage sterilizing, sterilizing is 0.1mpa, sterilization time 30 minutes, sterilizing
Be put into inclined-plane while hot afterwards, examine it is sterile after be inoculated with mucor strain, after 15-20 DEG C of culture 48-72 hours test tube strains.
(2) preparation of mucor conical flask strain
Wheat bran 1000g adds water 800-1000g to mix thoroughly, is fitted into 1000ml conical flasks, each bottled 100-150g trainings of taper
Nutriment, tampon beyond the Great Wall, with steam sterilizing, pressure 0.1mpa, the time is 30 minutes.Test tube is accessed after cooling under aseptic conditions
Strain, every step (1) gained test tube strains connect 10 conical flasks, at a temperature of 15-20 DEG C, cultivate 48-72 hours.
(3) preparation of mucor bacterium solution
The sterile water after cooling that sterilizes is added in conical flask.Mycelia is smashed with sterile wooden stick, it is each to bore with filtered through gauze
Shape bottle adds 1500-1800ml sterile waters, 2 filterings is added points for 2 times, filter Mucor bacterium solution.
3, the preparation of meter Qu
Meter Qu is using rice as raw material, is a kind of material made from strain with the bent essences of aspergillus oryzae As3951.
(1) preparation of the bent essences of As3951
1. the preparation of test tube strains
It is cooked into the fermented bean drink of 3-5Be with soybean, adds magnesium sulfate (MgSO in 1000ml fermented bean drink4·7H2O) 0.2-0.8g, solubility
Starch 15-25g, potassium dihydrogen phosphate (KH2PO4) 0.5-1.5g, ammonium sulfate ((NH4)2SO4) 0.5-1.5g, agar 15-25g, mixing
After boiling, it is packed into test tube, the amount of every cuvette cartridge 1/5 is stoppered tampon, is sterilized 30 minutes at 0.1mpa with steam, while hot
Inclined-plane is put into, after cooling inspection is sterile, 30-32 DEG C of constant incubator is interior to be cultivated one ring opportunistic pathogen spore of inoculation on culture medium, setting
It 48-72 hours, is taken out after covering with spore on inclined-plane spare.
2. the preparation of conical flask strain
Wheat bran 85-90g, beancake powder 10-15g, water 95-100ml, mixing are fitted into after mixing thoroughly in 250ml conical flasks；Per bottled
Wet feed 10-15g, tampon, is sterilized 30 minutes with steam 0.1mpa beyond the Great Wall, and a ring test tube strains are inoculated under aseptic conditions after cooling
Spore shakes up under conditions of 30-32 DEG C, heat insulating culture 48-72 hours, takes out spare.
3. the preparation of the bent essences of As3951
It is raw material with wheat bran, every 100 kilograms of wheat brans add 80-90 kilograms of water, enter full-automatic Mold starter culturing machine, go out through boiling
--- --- bent essence is made in inoculation --- culture --- to bacterium after drying for automatic cooling.
The cooking pressure of the technique is 0.1mpa, and the time is 30 minutes, connects conical flask strain, inoculum concentration 0.3%, culture
30-32 DEG C of temperature, incubation time are 48-72 hours, use hot-air seasoning, temperature to be no more than 40 DEG C, carried out after drying after culture is good
Bent essence extraction, the bent essences of As3951 obtained are produced for rice song.
(2) making of meter Qu
Rice in steep is put into after 4-6 hours in digester, and vapour cooking, digestion time 50-60 are opened after draining 30 minutes
Minute, the rice after boiling do not unite, no lump, without sandwich, has the distinctive fragrance of rice, moisture is between 42-46%.It cooks
Rice be put into koji-making pond, when being cooled to 35-38 DEG C, the strain of the bent essences of access aspergillus oryzae As3951, inoculum concentration 0.03%,
Later under conditions of 30-32 DEG C of temperature, indoor humidity 90-95%, cultivate 8-10 hours, rice at this time has grown white
Mycelia.To make aspergillus oryzae come into full contact with air, vigorous growth ability is kept, carries out turning over song, is continued in identical item after turning over song
Under part, meter Qu is made after 12-16 hours in culture.Ripe meter Qu contains abundant protease, amylase and other enzyme systems.
4, the preparation of matter Bacillus acidi lactici is planted
(1) preparation of matter Bacillus acidi lactici test tube is planted
Peptone 10-15g, yeast extract 10-15g, sodium chloride 5-6g glucose 18- are added in the distilled water of 1000ml
22g, dipotassium hydrogen phosphate 5-6g, tomato leach powder 2-3g, agar 15-25g, and heating and melting after mixing is hot filling into test tube, is filled
Loading amount is the 1/5 of test tube volume, beyond the Great Wall tampon, with steam under conditions of 0.1MPa, sterilizes 30 minutes, is put into inclined-plane while hot,
Matter Bacillus acidi lactici is grafted after cooling inspection is sterile on inclined-plane, under conditions of 32-35 DEG C, is cultivated 48-72 hours, is taken out later
It is spare.
(2) preparation of matter Bacillus acidi lactici conical flask strain is planted
Distilled water 1000ml, glucose 18-22g, tomato leach powder 2-3g, 10-15 grams of yeast extract, 5-6 grams of sodium chloride
It is fitted into 1000ml conical flasks, each bottled 170-180ml of taper beyond the Great Wall after tampon, with steam under conditions of 0.1MPa, goes out
Bacterium 30 minutes when being cooled to 32-35 DEG C, grafts matter Bacillus acidi lactici test tube strains, and every test tube connects 10 conical flasks.After inoculation
Under conditions of 32-35 DEG C, cultivate 48-72 hours.
(3) preparation of matter Bacillus acidi lactici bacterium solution is planted
Distilled water 10L, glucose 0.18-0.22kg, tomato leach 20-30 grams of powder, yeast extract 0.1-0.15kg, chlorination
100 DEG C, when being cooled to 32-35 DEG C are heated to after 50-60 grams of mixing of sodium, grafts matter Bacillus acidi lactici conical flask strain, inoculum concentration is
3-5%, cultivation temperature are 32-35 DEG C, and incubation time 24-48 hours is for use after culture.
Embodiment 1
(1) mucor bacterium solution is equably sprayed to the surface of bean curd, in the environment of 15 DEG C of temperature, humidity 90%,
Culture 72 hours, obtains fermented bean curd base；Fermented bean curd base is directly loadable into altar, and marshalling, it will be using rice as raw material, with aspergillus oryzae
The bent essences of As3951 are that rice song made from strain is added in the altar of dress fermented bean curd base, and addition is bent with 0.2g meters of 10g fermented bean curd bases
Amount is degree.
(2) it prepares and fills soup halogen：Using yellow rice wine as base-material, a certain amount of pure water, salt is added, with alcoholic strength be 12%, salt
Content is the filling soup halogen of 14g/100ml；Gained is filled to be added in soup halogen and plants matter Bacillus acidi lactici bacterium solution, the plant matter Bacillus acidi lactici bacterium solution
The cell number of middle Bacillus acidi lactici is 105-106A/ml, it is 8 to plant matter Bacillus acidi lactici bacterium solution with the mass ratio for filling soup halogen:92, it obtains
The filling soup halogen of matter Bacillus acidi lactici is planted in inoculation.
(3) the filling soup halogen for planting matter Bacillus acidi lactici will be inoculated with to be added in step (1), addition is to be higher by fermented bean curd base about
1cm is degree, is fermented after being carried out in the environment of 35 DEG C, ferments 40 days, obtains finished product fermented bean curd.
Embodiment 2
(1) mucor bacterium solution is equably sprayed to the surface of bean curd, in the environment of 20 DEG C of temperature, humidity 98%,
Culture 48 hours, obtains fermented bean curd base；Fermented bean curd base is directly loadable into altar, and marshalling, it will be using rice as raw material, with aspergillus oryzae
The bent essences of As3951 are that rice song made from strain is added in the altar of dress fermented bean curd base, and addition is bent with 0.2g meters of 10g fermented bean curd bases
Amount is degree.
(2) it prepares and fills soup halogen：Using yellow rice wine as base-material, a certain amount of pure water, salt is added, with alcoholic strength be 10%, salt
Content is the filling soup halogen of 16g/100ml；Gained is filled to be added in soup halogen and plants matter Bacillus acidi lactici bacterium solution, the plant matter Bacillus acidi lactici bacterium solution
The cell number of middle Bacillus acidi lactici is 105-106A/ml, it is 10 to plant matter Bacillus acidi lactici bacterium solution with the mass ratio for filling soup halogen:90, it obtains
It has been inoculated with the filling soup halogen for planting matter Bacillus acidi lactici.
(3) the filling soup halogen for planting matter Bacillus acidi lactici will be inoculated with to be added in step (1), addition is to be higher by fermented bean curd base about
3cm is degree, is fermented after being carried out in the environment of 28 DEG C, ferments 50 days, obtains finished product fermented bean curd.
Embodiment 3
(1) mucor bacterium solution is equably sprayed to the surface of bean curd, in the environment of 18 DEG C of temperature, humidity 95%,
Culture 60 hours, obtains fermented bean curd base；Fermented bean curd base is directly loadable into altar, and marshalling, it will be using rice as raw material, with aspergillus oryzae
The bent essences of As3951 are that rice song made from strain is added in the altar of dress fermented bean curd base, and addition is bent with 0.2g meters of 10g fermented bean curd bases
Amount is degree.
(2) it prepares and fills soup halogen：Using yellow rice wine as base-material, a certain amount of pure water, salt is added, with alcoholic strength be 11%, salt
Content is the filling soup halogen of 15g/100ml；Gained is filled to be added in soup halogen and plants matter Bacillus acidi lactici bacterium solution, the plant matter Bacillus acidi lactici bacterium solution
The cell number of middle Bacillus acidi lactici is 105-106A/ml, it is 9 to plant matter Bacillus acidi lactici bacterium solution with the mass ratio for filling soup halogen:91, it obtains
The filling soup halogen of matter Bacillus acidi lactici is planted in inoculation.
(3) the filling soup halogen for planting matter Bacillus acidi lactici will be inoculated with to be added in step (1), addition is to be higher by fermented bean curd base about
2cm is degree, is fermented after being carried out in the environment of 30 DEG C, ferments 45 days, obtains finished product fermented bean curd.
Embodiment 4
(1) mucor bacterium solution is equably sprayed to the surface of bean curd, in the environment of 17 DEG C of temperature, humidity 92%,
Culture 55 hours, obtains fermented bean curd base；Fermented bean curd base is directly loadable into altar, and marshalling, it will be using rice as raw material, with aspergillus oryzae
The bent essences of As3951 are that rice song made from strain is added in the altar of dress fermented bean curd base, and addition is bent with 0.2g meters of 10g fermented bean curd bases
Amount is degree.
(2) it prepares and fills soup halogen：Using yellow rice wine as base-material, a certain amount of pure water, salt is added, with alcoholic strength be 10.5%, food
Salt content is the filling soup halogen of 15.5g/100ml；Gained is filled to be added in soup halogen and plants matter Bacillus acidi lactici bacterium solution, the plant matter Bacillus acidi lactici
The cell number of Bacillus acidi lactici is 10 in bacterium solution5-106A/ml, it is 8.5 to plant matter Bacillus acidi lactici bacterium solution with the mass ratio for filling soup halogen:
91.5, it has been inoculated with the filling soup halogen for planting matter Bacillus acidi lactici.
(3) the filling soup halogen for planting matter Bacillus acidi lactici will be inoculated with to be added in step (1), addition is to be higher by fermented bean curd base about
1.5cm is degree, is fermented after being carried out in the environment of 32 DEG C, ferments 42 days, obtains finished product fermented bean curd.
In the preparation process of fermented bean curd, used yellow rice wine can be the flower of Zhejiang Province Tapai Shaoxing Wine Co., Ltd's production
Carve wine, the rice wine etc. that Shaoxing Nverhong Wine Brewing Co., Ltd produces.
Certainly, above description is not limitation of the present invention, and the present invention is also not limited to the example above, this technology neck
The variations, modifications, additions or substitutions that the technical staff in domain is made in the essential scope of the present invention should also belong to the present invention's
Protection domain.
Claims (7)
1. a kind of new method producing fermented bean curd, which is characterized in that include the following steps：
(1) bean curd makes：Take soybean that bean curd is made；
(2) cultivation early period：Bacterium solution is made with cultured mucor, is equably sprayed at the surface of bean curd, in temperature 15-20
DEG C, in the environment of humidity 90-98%, cultivates 48-72 hours, obtain fermented bean curd base；
(3) fermented bean curd base is directly loadable into altar, and marshalling, rice song is added in the altar of dress fermented bean curd base；
(4) the filling soup halogen for planting matter Bacillus acidi lactici will be inoculated with to be added in step (3), fermented after being carried out in the environment of 28-35 DEG C,
Fermentation period is 40-50 days, obtains finished product fermented bean curd after fermentation.
2. a kind of new method producing fermented bean curd according to claim 1, which is characterized in that meter Qu described in step (3)
Addition is degree with 0.2g meters of bent amounts of 10g fermented bean curd bases.
3. a kind of new method producing fermented bean curd according to claim 2, which is characterized in that the meter Qu is original with rice
Material is material made from strain with the bent essences of aspergillus oryzae As3951.
4. a kind of new method producing fermented bean curd according to claim 1, which is characterized in that the filling soup halogen is with yellow rice wine
For base-material, salt is added and is melted, the content that gained fills salt in soup halogen is 14-16g/100ml, fills alcoholic strength in soup halogen and is
10-12%.
5. a kind of new method producing fermented bean curd according to claim 1 or 4, which is characterized in that step connects described in (4)
The plant matter Bacillus acidi lactici for planting matter Bacillus acidi lactici is to plant matter Bacillus acidi lactici bacterium solution, Bacillus acidi lactici in the plant matter Bacillus acidi lactici bacterium solution
Cell number be 105-106A/ml.
6. a kind of new method producing fermented bean curd according to claim 5, which is characterized in that the plant matter Bacillus acidi lactici bacterium
Liquid accounts for the 8-10% for being inoculated with the filling soup halogen gross mass for planting matter Bacillus acidi lactici.
7. a kind of new method producing fermented bean curd according to claim 1, which is characterized in that fill soup halogen in step (4)
Additive amount is to be higher by fermented bean curd base 1-3cm.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110537587A (en) * | 2019-08-23 | 2019-12-06 | 山东正信味业食品有限公司 | Application of Mucor rongei resistant to cold in production of fermented red bean curd and fermented red bean curd |
| CN110584028A (en) * | 2019-07-29 | 2019-12-20 | 湖北良信达食品有限公司 | Process for preparing smelly mandarin fish |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
| CN112120087A (en) * | 2020-09-29 | 2020-12-25 | 广东广中皇食品有限公司 | Red fermented bean curd and preparation method thereof |
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| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN105558087A (en) * | 2015-12-30 | 2016-05-11 | 广东美味鲜调味食品有限公司 | Fermented bean curd production method using Aspergillus oryzae fermentation to improve the utilization rate of by-products in the production of the fermented bean curd |
| CN106106831A (en) * | 2016-08-31 | 2016-11-16 | 彭常安 | A kind of processing method of Periostracum cicadae Herba Sedi fermented bean curd |
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| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN105558087A (en) * | 2015-12-30 | 2016-05-11 | 广东美味鲜调味食品有限公司 | Fermented bean curd production method using Aspergillus oryzae fermentation to improve the utilization rate of by-products in the production of the fermented bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110584028A (en) * | 2019-07-29 | 2019-12-20 | 湖北良信达食品有限公司 | Process for preparing smelly mandarin fish |
| CN110537587A (en) * | 2019-08-23 | 2019-12-06 | 山东正信味业食品有限公司 | Application of Mucor rongei resistant to cold in production of fermented red bean curd and fermented red bean curd |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
| CN112120087A (en) * | 2020-09-29 | 2020-12-25 | 广东广中皇食品有限公司 | Red fermented bean curd and preparation method thereof |
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